Apple, bacon, and cheddar are becoming one of my most favorite pizza combinations. What’s interesting to me is that this pizza turns out different each time I make it. Check out this post from November 2011 and another from October 2012. Two different strategies make this version stand out from the others. First, my friend Sara showed me how to slice the onions super thin, making caramelizing easier. Second, rather than putting the toppings on one topping at a time we added them more randomly. This made for nice flavor distribution and nice presentation. This apple, bacon, and cheddar recipe is sweet and savory, and so delicious!

Autumn is a season full of wonderful flavors. I especially love all foods that include apples. Last year I topped two different pizzas with apples. Both were good, but I wanted to try something different.

Now that I have successfully caramelized onions a couple of times, I decided to make them for this pizza. Along with the onions, I sauteed a Granny Smith apple and crisped bacon in the toaster oven. After pre-baking the dough, I sprinkled on cheddar cheese, then added the onions, apple and bacon. I let it bake until the cheese started to bubble.

The only things wrong with this pizza was that it was too small. It was so good! The cheddar cheese tasted amazing with the caramelized onions and apples. And bacon, it’s so good with anything. My apple, bacon and caramelized onion pizza recipe was a perfect fall dish!

Last summer Andrew and I learned to truly value local farmers. My most recent pizza was made with that value in mind. In 1919 the Cabot Creamery Cooperative was started by 94 Vermont farmers and continues to be run by its members to this day. Initially the creamery used excess milk to produce butter. After hiring a cheese maker in 1930, cheddar cheese made its first appearance in Cabot’s product line. Since then Cabot has introduced a variety of other cheeses and won multiple awards. But even with this growth the co-op remains farmer member owned.

Rochester Institute of Technology’s hockey team is playing in the NCAA Division I Semifinals this evening so when my friend Warren asked if we were having a “Frozen Four” pizza I couldn’t help but wonder what that pizza might look like. Andrew and I planned to have lasagna while watching the game on ESPN 360, but instead I created the RIT Frozen Four Pizza. Because the RIT Tigers sport orange, black and white uniforms I choose cheddar cheese, spelled out RIT in bacon and made little hockey sticks and pucks out of bacon and kalamata olives. I recommend this pizza recipe to all RIT Tiger fans!

We invited over our good friends Jenn, T and their three-year-old son. They didn’t have any pizza preferences so I decided to make a cheese pizza for their son, him being three and all, and an Apple, Bacon and Onion pizza I read about. This was a first time pizza for me. I used a Granny Smith apple, turkey bacon and a white onion. The cheese pizza was pretty good, but the Apple, Bacon and Onion pizza won the night!